For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done. If I'm caramelizing them, then I use thick rings so they don't cook down to mush.

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with. I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.

For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done. If I'm caramelizing them, then I use thick rings so they don't cook down to mush.

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with. I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.

Onions are one of the very few things I almost never put on a pie raw. I like them sliced through the poles then the halves sliced into thin strips longitudinally. I usually roast them in the oven with some evoo and smoked salt.

I like to slice red onion in the mandolin slicer in paper thin rings so that they're practically transparent. Nestle them on top of some awesome sausage like a bird's nest. They just melt in the WFO. Awesome!

For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done. If I'm caramelizing them, then I use thick rings so they don't cook down to mush.

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with. I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.